Freshness and floral aromas. Saint-Émilion with medium body, very drinkable and without heaviness...
Michel Favard, the father of biodynamics on Bordeaux’s right bank, presents his Meylet 2012 in Magnums. An ultra-rare, natural Saint-Émilion. From a parcel ideally situated and co-planted with 75% Merlot, 20% Cabernet Franc, and small amount of Cabernet-Sauvignon and Malbec. The vines are between 60 and 70 years old. Harvests are done by hand and with small crates, done over the course of a weekend between friends. Yields: 25 hl/ha. Vinification: maceration for 3 weeks in two 50 hl conical vats of Merrain oak, punching down of the cap, no chaptalisation, no added yeasts, no sulphur. Maturation between 18 and 24 months in barrels (20 to 30% new oak), with a homeopathic dose of sulphur at bottling. Average production: between 2500 and 4500 bottles a year!
Michel Favard was fortunate enough to inherit these 2 hectares of vines, handed down through his family since 1875, situated on a superb and storied terroir – that of the Saint-Emilion plateau, near the vestiges of a 12 th century monastery known as Les Grandes Murailles, in the hamlet of La Gomerie. Nestled between Château Laroze and Franc Mayne, this ultra confidential Saint-Emilion (5...
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